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main courses | serves 2
1. Mix the miso, sake, sugar and mirin in a heatproof bowl and place over a pan of simmering water for 30 minutes.
2. Allow to cool, then place the salmon in a sealable bag with the glaze; marinate for up to 24 hours.
3. When ready to serve, grill the salmon for 34 minutes, till crisp and sticky. Serve with steamed greens.
Recipe Georgie Socratous
Photo David Loftus
from Issue 8
ingredients 175g white miso
3 tbsp sake
50g caster sugar
3 tbsp mirin
2 x 150g salmon fillets, skin on
Greens, to serve